The Apulian Cartellate, known in dialect as Carteddate, are typical sweets prepared during the Christmas holidays. Their shape resembles a rose, but it is said to recall the halo of Jesus or the crown of thorns of Christ. Like all traditional recipes, each village and family has its own version; some include an egg, while others do not. The most well-known are those with honey and almonds and this one, the Cartellate with Cooked Grape Must. Try them out and choose your favorite!
Other traditional recipes
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour 30 Minutes
- Preparation time: 10 Minutes
- Portions: 20 pieces
- Cooking methods: Frying
- Cuisine: Italian Regional
- Region: Apulia
- Seasonality: Christmas
Ingredients
- 2 cups all-purpose flour
- 1 egg (optional)
- 3 tbsp sugar
- 2 tbsp dry white wine
- 2 cups extra virgin olive oil
- 1/2 tsp ground cinnamon
- 2 pinches fine salt
- 2 tbsp orange juice
- 1 cup vincotto (cooked grape must)
Tools
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- Food Scale
- Pastry Board
- Pasta Machine
- Frying Pan
- Small Pot
- Paper Towels
Steps
Pour the sifted flour onto the pastry board. Make a well, add the egg (it is optional but I add it) and start to mix with a fork. Pour in the sugar, cinnamon, salt, oil, white wine, and orange juice. Knead by mixing all the ingredients well. Form a soft dough, cover it with a kitchen towel, and let it rest for 30 minutes.
Divide the dough into 4 pieces. Using the pasta machine, make thin strips (second to last notch). Use the fluted wheel to cut rectangles 12 inches long and 1.5 inches wide. Fold them in half and pinch the dough every 1 inch, trying to leave the little pockets open. Roll the strip into a spiral, pinching it at certain points to keep it from opening. Place the cartellate on a floured cutting board and let them air dry for 1 hour.
In a pan, heat the peanut oil and when it reaches the right temperature (when a toothpick dipped in the oil bubbles), gently place the cartellate in the oil, a few at a time. When they are slightly colored on the bottom, flip them over, and as soon as they color on top (be careful, it will only take a few minutes for them to color), remove them with a spider strainer and let them dry on kitchen paper. Pour the cooked grape must into a small pot, bring it to a boil, and keeping it on low heat, dip the cartellate one by one, placing them on a tray. Serve warm or cold.
